Oatmeal Fruit Crisp
- Ready In:
- 4 cups sliced apples
- 3⁄4 cup quick-cooking oatmeal
- 3⁄4 cup brown sugar
- 3⁄4 cup flour
- 1⁄2 teaspoon salt
- 1 teaspoon cinnamon
- 1⁄2 cup soft margarine
- Preheat oven to 375°F.
- Slice apples in large greased large casserole dish. You can leave them unpeeled or peeled as you wish.
- Combine dry ingredients, then cut in margarine until crumbly. Put over fruit and cook for approximately 35 to 45 minutes until fruit is cooked through. Check with a knife - if the fruit is soft and the oatmeal crisp is brown, it is done.
- You can substitue diced rhubarb, pears, berries like saskatoons or blueberries for part or all of the apples. You may want to sprinkle a bit of cornstarch over top before you put the oatmeal over top to thicken the fruit as it cooks. Apples don't need thickening, but berries and pears are juicier.
- Serve warm with vanilla ice cream.
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I did quite a bit of tweaking, first, I only used 2 tablespoons of sugar mixed with the fruit (strawberries, blackberries, and dried cranberries) and one more on top (about 1/4 cup total) and it was plenty sweet enough. Definitely adjust sugar based on the sweetness of the fruit. I also used 3/4 oatmeal and 1/4 flour (rather than using them in equal portions as the recipe calls for), used butter rather than margarine, added a few drops of vanilla to the fruit, and used pumpkin pie spice instead of cinnamon. It was great!